Recipe for goulash with buckwheat. Pork meat goulash with buckwheat

Calories: Not specified
Cooking time: Not indicated

Meat goulash has long been known far beyond the borders of Hungary, and, as a result, traditional recipe many interpretations have emerged. Initially, they cooked either veal with the obligatory addition of fresh and dried paprika, herbs, potatoes or other vegetables, and this dish rather resembled a very thick soup, replacing both the first and the second. But over time, pork, turkey, chicken and even fish began to be used for goulash, and vegetables ceased to be a mandatory component. Often goulash is prepared only from meat and served with vegetable side dish, cereals, pasta. Or, as in this recipe, both the meat and the side dish are cooked immediately. Meat goulash with buckwheat is an unpretentious dish, not difficult to prepare, but very tasty and satisfying. By the way, you can cook

Ingredients:
- pork pulp – 400 g;
- buckwheat – 2 cups;
- carrots – 2 pcs;
- onions – 2-3 onions;
- vegetable oil – 4 tbsp. l;
- tomato sauce– 3 tbsp. l;
- water – 4 glasses;
- salt - to taste (about 1.5 tsp);
- black pepper – 1 tsp (to taste);
- ground paprika– 1 tbsp. spoon.

Recipe with photos step by step:

To prepare meat goulash, take chilled pork of moderate fat content, cut the meat not very coarsely, approximately like a shish kebab.

Heat in a deep frying pan, saucepan or casserole sunflower oil(refined), lay out the meat. Stir immediately and turn up the heat to high.

Brown the meat on all sides until golden brown crust. Salt to taste, sprinkle with ground sweet paprika. Pour in a third of a glass of water, simmer the meat under the lid for 15-20 minutes over low heat.

While the meat is stewing, peel and chop the vegetables. Cut the peeled onion into small cubes or thin half rings. Take more onions - both meat and cereals “love” onions, goulash with buckwheat from large quantity onions will only benefit in taste.

Cut the carrots into cubes or into strips.

Bring the meat until half cooked (it should become soft and the water should completely evaporate), add onions and carrots. Simmer for another 2-3 minutes so that the vegetables absorb the oil and lightly fry.

Add the tomato, mix with the contents of the pan, and heat.

After a few minutes, pour out the washed buckwheat. To make the buckwheat crumbly, fry it with vegetables and meat for 3-4 minutes - during this time the grain will dry out and will not stick together.

Pour in 4 glasses of water. Let it boil, add salt to taste. Cover with a lid, reduce the heat to low (even better, put it on a divider) and simmer the meat goulash with buckwheat for 20-25 minutes. We don’t stir, we don’t open – in a word, we don’t interfere in any way with the cooking process. Ready goulash turn it off and let it brew for a few minutes.

Serve the meat goulash with buckwheat hot, adding fresh vegetables, greens or any salad of your choice.

Beef goulash with buckwheat rich in vitamins and minerals such as: vitamin B6 - 13.7%, vitamin B12 - 41.2%, vitamin E - 14.4%, vitamin PP - 24%, silicon - 33.1%, phosphorus - 16.4 %, iron - 12.2%, cobalt - 44.1%, manganese - 12.4%, copper - 19.5%, molybdenum - 14.1%, zinc - 16.1%

Benefits of Beef Goulash with Buckwheat

Vitamin B6 participates in maintaining the immune response, processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, contributes to the normal formation of red blood cells, maintaining normal levels of homocysteine in the blood. Insufficient intake of vitamin B6 is accompanied by decreased appetite, impaired skin condition, and the development of homocysteinemia and anemia.
Vitamin B12 plays an important role in the metabolism and transformation of amino acids. Folate and vitamin B12 are interconnected vitamins that are involved in hematopoiesis. A lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, and thrombocytopenia.
Vitamin E has antioxidant properties, is necessary for the functioning of the gonads and heart muscle, and is a universal stabilizer of cell membranes. With vitamin E deficiency, hemolysis of erythrocytes and neurological disorders are observed.
Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal intestinal tract and nervous system.
Silicon is included as a structural component in glycosaminoglycans and stimulates collagen synthesis.
Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
Iron is part of proteins of various functions, including enzymes. Participates in the transport of electrons and oxygen, ensures the occurrence of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony of skeletal muscles, increased fatigue, myocardiopathy, and atrophic gastritis.
Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
Manganese participates in the formation of bone and connective tissue, is part of enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; necessary for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by slower growth, disturbances in the reproductive system, increased fragility of bone tissue, and disturbances in carbohydrate and lipid metabolism.
Copper is part of enzymes that have redox activity and are involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing oxygen to the tissues of the human body. Deficiency is manifested by disturbances in the formation of cardio-vascular system and skeleton, the development of connective tissue dysplasia.
Molybdenum is a cofactor for many enzymes that ensure the metabolism of sulfur-containing amino acids, purines and pyrimidines.
Zinc is part of more than 300 enzymes, participates in the processes of synthesis and breakdown of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient consumption leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and the presence of fetal malformations. Research in recent years has revealed the ability of high doses of zinc to disrupt the absorption of copper and thereby contribute to the development of anemia.

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Goulash with buckwheat is not only tasty, but also healthy dish. Agree, we don’t eat buckwheat often. Grains are essential for our body; they contain proteins and minerals. As for meat, let's take beef.
Number of servings: 4-5
A difficult recipe for goulash with buckwheat home cooking step by step with photos. Easy to prepare at home in 2 hours. Contains only 262 kilocalories.

Preparation time: 11 minutes
Cooking time: 2 hours
Calorie Amount: 262 kilocalories
Number of servings: 5 servings
Occasion: For lunch

Complexity: Not an easy recipe
National cuisine: home kitchen
Type of dish: Hot dishes, Goulash

Ingredients for five servings
Beef - 450 grams (fillet)
Carrot - 1 piece
Onion - 1 piece
Bell pepper - 1 piece
Garlic - 3 cloves
Tomato paste - 80 grams
Flour - 1 tbsp. spoon
Bay leaf - 2-3 pieces
Dried basil - 1 teaspoon
Salt - To taste
Black pepper - To taste
Vegetable oil - 3 tbsp. spoons

Step-by-step preparation
When preparing goulash with buckwheat, it’s delicious to add chopped hot pepper. This will especially appeal to those who love savory dishes.
How to cook goulash with buckwheat?
Peel the onion and cut into half rings. Rinse the beef, cut into pieces. Wash the carrots, peel and grate coarse grater. Peel and chop the garlic. A bell pepper Remove seeds and stems and cut into half rings.
IN thick-walled saucepan or a high frying pan, heat the oil. Fry the onion over medium heat until soft.
Add beef to onion. Fry, stirring occasionally, until the liquid has evaporated.
Add grated carrots to the meat and onions.
Then add bell peppers and garlic to the pan. Fry vegetables and meat, stirring, for 8-10 minutes.
Then move the meat and vegetables slightly from the edge and fry in the resulting juice, stirring tomato paste with flour.
Pour over the goulash boiled water or ready meat broth so that the ingredients are covered by 1 cm of liquid. Increase the heat, bring to a boil, then lower, cover and simmer over low heat until the meat is tender.
Boil buckwheat according to package directions. Place a piece of butter into the prepared buckwheat.
Serve goulash with buckwheat, garnishing the dish with fresh chopped herbs.
Goulash with buckwheat is ready!
Bon appetit!

Step-by-step recipe for goulash with buckwheat with photo.
National cuisine: home kitchen
Type of dish: Hot dishes, Goulash
Recipe difficulty: Not an easy recipe

Preparation time: 11 minutes
Cooking time: 2 hours
Number of servings: 4 servings
Calorie Amount: 136 kilocalories
Occasion: For lunch

Goulash with buckwheat is not only tasty, but also healthy. Agree, we don’t eat buckwheat often. Grains are essential for our body; they contain proteins and minerals. As for meat, let's take beef.
Number of servings: 4-5
Ingredients for 4 servings
Beef - 450 grams (fillet)
Carrot - 1 piece
Onion - 1 piece
Bell pepper - 1 piece
Garlic - 3 cloves
Tomato paste - 80 grams
Flour - 1 tbsp. spoon
Bay leaf - 2-3 pieces
Dried basil - 1 teaspoon
Salt - To taste
Black pepper - To taste
Vegetable oil - 3 tbsp. spoons

Step by step
When preparing goulash with buckwheat, it’s delicious to add chopped hot pepper to it. This will especially appeal to those who love savory dishes.
How to cook goulash with buckwheat?
Peel the onion and cut into half rings. Rinse the beef, cut into pieces. Wash the carrots, peel and grate on a coarse grater. Peel and chop the garlic. Peel the bell pepper from seeds and stems and cut into half rings.
Heat the oil in a heavy saucepan or tall frying pan. Fry the onion over medium heat until soft.
Add beef to onion. Fry, stirring occasionally, until the liquid has evaporated.
Add grated carrots to the meat and onions.
Then add bell peppers and garlic to the pan. Fry vegetables and meat, stirring, for 8-10 minutes.
Then move the meat and vegetables slightly away from the edge and fry the tomato paste and flour in the resulting juice, stirring.
Pour boiled water or prepared meat broth over the goulash until the ingredients are covered by 1 cm of liquid. Increase the heat, bring to a boil, then lower, cover and simmer over low heat until the meat is tender.
Boil buckwheat according to package directions. Place a piece of butter into the prepared buckwheat.
Serve goulash with buckwheat, garnishing the dish with fresh chopped herbs.
Goulash with buckwheat is ready!
Bon appetit!

Delicious goulash with gravy!

The decision to cook goulash was born from nostalgic memories of Soviet catering. Goulash with buckwheat was a traditional second course in Soviet canteens, but ours, homemade beef goulash It tastes much better with fresh vegetables and herbs! Just lick your fingers!

Goulash with gravy is a delicious stew with vegetables that can be eaten plain, with a bun, or as a thick soup or stew, or served with a side dish of buckwheat porridge, rice, pasta or potatoes.

What you need for goulash with gravy

Beef – 1.5 kg;
Onions – 2 heads;
Carrots – 1 piece;
Bell pepper – 1-2 pieces;
Garlic – 2-4 cloves;
Tomato paste or ketchup – 3 tablespoons;
Flour – 2 tablespoons;

Spices and herbs for goulash

Ground allspice – 1 teaspoon;
Basil – 1 sprig or a pinch of dried;
Dill – 3-5 sprigs;
Capsicum bitter (hot) – 1/3 pod;

Vegetable oil for frying

How to cook beef goulash

Fry the meat before stewing the goulash

Rinse the meat, remove tendons and cut into small pieces (25-30 g). Fry in hot oil until golden crust, but not too much. Place the meat in a saucepan.

Stew fried beef

As a rule, there is sauce left in the pan after frying; pour that into the pan as well. The total liquid level in the pan should reach 2/3 of the meat level. If you have less liquid, add hot water.

Bring the meat to a boil, reduce the heat to low and simmer the beef under the lid until tender (soft, this will take about 1.5 hours). Remember that the meat must be stirred regularly.

Prepare the goulash dressing

Pour some into the pan vegetable oil, heat and place finely chopped onion. And after a couple of minutes - grated pork, after another 2 minutes - finely chopped Bell pepper(preferably red). Vegetables should be fried over low heat until softened. Stir to prevent the dressing from burning.

When the vegetables become soft, add 2 tomatoes, grated on a coarse grater, chopped basil and ground allspice, finely chopped garlic and ketchup (or tomato paste). If you want spicy goulash, add finely chopped hot pepper.

After 2-3 minutes, pour in the flour, diluted in advance in 1 glass. cold water. Stir well and add salt.

Combine stew and vegetable dressing

Pour the vegetable dressing sauce into the pan with the beef and mix well. If the goulash, in your opinion, is too thick, you can add hot water (but not more than 0.5 cups).

Cover the meat with a lid and simmer for 10 minutes. Make sure that the beef goulash does not burn, stir constantly. Taste the gravy and add salt if necessary. Ready!

Beef goulash casserole

Features of preparing beef goulash

When to serve goulash

The finished beef goulash should sit for a while and calm down. This will make it juicier and tastier. Add chopped dill to the plates.

Plate delicious goulash with buckwheat porridge!

Ketchup or tomato paste

If you are using tomato paste rather than ketchup, try the sauce. It may lack sweetness. Then add 1-1.5 teaspoons of sugar.

A plate of delicious food!

If you don't have fresh hot peppers

You can replace the hot pepper in the pods with a pinch of red hot ground pepper.

It’s very tasty to eat goulash with a bun!

Goulash and a sore stomach

If you or your family has stomach problems, put less garlic and do not add hot peppers. It will still be delicious!